NAWABI HYDERABAD HOUSE

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed active cooling during inspection without any managerial control. EHS observed rice cooling without any temperature checks, rice was left at room temperature during entire inspection. EHS advised PIC to move rice to try and meet cooling parameter, however, rice was never moved. EHS cold holding issues in WIC and make units during inspection. PIC unable to provide temperature logs or explain frequency of temperature checks. PIC was not able to answer EHS questions on cooling process and cold holding requirements during inspection. EHS observed no available working thermometers to verify temperatures during inspection. PIC was unable to exhibit active managerial control during inspection for items H & I listed under 2-103.11. EHS will return within 10 days to observe improvement with active managerial control. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing signs by every hand sink in kitchen. CDI - EHS provided PIC with signage. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a large amount of pans stored clean with visible sticker residue present on exterior of pan. Facility re-uses large plastic tubs for food storage. EHS observed tubs with stickers peeling and present on outside of container. EHS approved tubs can be re-used, however stickers need to be removed prior to stacking for storage. EHS observed immersion blender soiled with food debris. CDI - PIC removed all pans and containers with sticker residue to be washed, rinsed, and sanitized. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed cooked basmati rice actively cooling on prep counter during inspection. PIC stated rice was cooked at 11:30. By 1:30, EHS observed rice at 89F. EHS observed butter in large cambro sitting under prep table at room temperature. PIC stated butter is unsalted and was melted down yesterday. EHS explained that unsalted butter is TCS, due to melting butter down it would need to follow the same cooling process as mentioned for other TCS items. EHS provided education on cooling methods and parameters and referenced hand outs posted in kitchen. PIC did not exhibit good knowledge on cooling process and was unaware of time parameters that need to be met. CDI - Rice was voluntarily discarded. Due to butter being prepared yesterday, it was voluntarily discarded. (1.5) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous TCS items throughout kitchen above 41F. EHS observed WIC at 48F at beginning of inspection. Within 30 minutes WIC cooled to 40F. EHS observed cooked chicken, goat, rice, and paneer in WIC above 41F(See temp chart). These items were prepared yesterday. EHS observed goat, chicken, and curry sauces in make unit above 41F(see temp chart). PIC stated these items were taken from WIC at 11:30 and placed into make unit. EHS observed cooked items in grill low boy above 41F(see temp chart). PIC stated temperatures are checked daily, however, no temp log was provided and EHS observed both food thermometers with dead batteries during inspection. Due to not being able to verify when TCS was last under 41F, TCS food observed over 41F was voluntarily discarded. EHS will conduct 3 day VR to observe long term compliance due to amount of cold holding issues observed and lack of active managerial control during inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed all items in make units without proper date markings. PIC stated these items are taken from WIC and dates can be verified. EHS explained that this system of date marking is not approved. EHS stated the date product was made shall follow product during all times of preparation/service and shall be discarded after 7 days. EHS verified dates of items in make units with items in WIC. If dates were missing in WIC, both containers were voluntarily discarded. EHS observed milk beverages in drink display cooler in dining room without proper dates. PIC stated beverages are made every Monday. EHS stated that these beverages should be date marked when prepared, even if rotated on a weekly basis. Facility was allowed to date mark milk beverages. EHS will return in 10 days to ensure long term compliance can be achieved and date marking system is in place to monitor dates for products throughout kitchen. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed basmati rice actively cooling on prep counter. PIC stated rice was prepared at 11:30 and is left out for an undetermined amount of time prior to moving to WIC. PIC could not give EHS an exact time food is left out prior to refrigerating after cooking is completed. EHS advised that once cooked fit reaches 135F, the cooling process has began and food must be aggressively cooled within proper time parameters. EHS provided education. CDI - Rice was voluntarily discarded. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed both thin probe thermometers onsite with dead batteries. PIC stated batteries will be ordered ASAP. EHS will return within 10 days to ensure compliance. (0.5)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed in use utensils stored in container of water at 76F. EHS provided education. CDI - PIC removed utensils from water. REPEAT. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans, stored as clean, stacked on top of each other with water still present on interior surfaces of containers. EHS advised to stagger stack pans to ensure proper air drying prior to stacking. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed non food contact surfaces of equipment throughout kitchen soiled with food residue/debris. This would include interior reach in of make units, gaskets on cold holding equipment, and exterior surfaces of prep equipment. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed walls around kitchen make line and dish area soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phone on top of make unit and employee phone and drinks stored dry storage shelving co-mingled with food for service. EHS advised to designate area for orderly storage of employee possessions. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed food items in the top of 2 prep units, and inside of the grill drawers without dates. PIC stated items are scooped daily from batches inside of walk in cooler and placed in unit for use. EHS observed various bottled drinks made in house stored inside of case at front area. Items were made in batches and do not have dates. CDI - Dates were marked. EHS recommended a white board or a paper tracking system for large batches that are scooped from daily. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed metal and plastic containers of spices above stove top without labels. Label as needed to prevent contamination. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few large containers of food stored on the floor inside of the walk in cooler. Maintain items at least 6” off the floor at all times. - 0 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use utensils inside of hot water container @ 100F. CDI - Utensils placed inside of a large metal pot of water and placed on the stove top to be heated and used for hot holding. - 0.5 -

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverages stored on top of prep units and shelving throughout facility. Establish a space for employees to store their drinks and personal items. - 0.5 -